Goat Cheese And Herb Stuffed Chicken Breasts
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 large
Egg White230 g
Goat Cheese (crumbled)2 tbsps
Parsley (finely minced fresh)2 tbsps
Tarragon (chopped fresh)1 tbsp
Shallot (finely minced)1 tbsp
Dijon Mustard2 tbsps
Canola Oil2 tbsps
Butter2 cloves
Garlic (smashed)2 sprigs
Thyme (fresh)Directions:
1
Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening
2
Watch how to make this recipe
3
Preheat the oven to 375 degrees F
4
Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast
5
With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket
6
Season the outside and inside of the chicken with salt and pepper
7
Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated
8
Transfer the mixture to a resealable plastic bag (or piping bag)
9
Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled
10
Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes
11
Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes
12
Allow the chicken to rest for 5 minutes before slicing and serving